Anyone own either of these and how do you like them??? My wife and my mom are collaborating on buying me one for Christmas. I wanted a Green Mountain Grill but I guess I can walk before I run....especially since my wife put her foot down on a 1K+ price on a good electric pelet smoker.

OK, went to look and ended up watching the clod video... It's been TOO LONG!!! I think that's now what's going to happen for new years dinner for the neighborhood! If you've ever made brisket and liked it, clod is even better IMO!

Keep us updated on how it keeps up. Do they overcharge for their disk or are they reasonable? I was just thinking it be nice to not worry about chips......... I started the pork butts at 11 and woke up a few times after i went to bed to add more chips.

I may upgrade to a bradley after my masterbuilt kicks the bucket. I hope that's not for a few years down the road

Reasonable is a relative term. I think they cost too much... but I can get them from HomeDepot online about as cheap as anywhere. Bass Pro Shop here in Vegas is reasonable and about $3.50 more than HomeDepot per box of 48.

I thought about getting one of those but had my concerns with the electronics. The propane works great. Set the temp add the chips and walk away. The new one I got can use charcoal too. Since I've never tried smoking with them, I'll give that a try to see how much difference it makes in taste, but I'm pretty sure I'll stick with LP

Ribs were good... I took them off the grill about an hour too early. Thick parts of the BabyBacks were still blood red. The rest of them were spot on. In the future I will cut them up after smoking and dunk them in sauce and BBQ them for 30 minutes. Dunk them in sauce ever other turn on the grill.

I would consider and LP unit if they had a NG conversion for it?? Would be nice to just hook up to natural gas line outside my back door and cook like my grill.

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And the brisket is on for tomorrow... Nice thing about not sleeping well.... The top is the flat and I'll chop it for sandwiches (my neighbor's favorite..), the point will be sliced and served as such...

I've had my Bradley for 2 years now and it still works like new. I smoked a 20 lb turkey for my office on thanksgiving and it maintained 210 degrees outside in 15 degree weather. Used applewood discs and it cooked perfectly.

I've had my Bradley for 2 years now and it still works like new. I smoked a 20 lb turkey for my office on thanksgiving and it maintained 210 degrees outside in 15 degree weather. Used applewood discs and it cooked perfectly.

Best smoker ever.

This on does 225 from 40-degrees up (a touch high for my liking, but will have to do), and has pretty-much maintain 190-195 during this cold snap. If I block all wind, it'll touch 200-205 even in the cold. My personal preference is 190-200 and to use water - a LOT of water... But if it wouldn't cost me my balls, I'd buy an 8th grill/smoker... LOL!